Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly sprinkle with potato starch to prevent sticking.
In a large mixing bowl, beat the 6 large eggs and 6 tablespoons of sugar until thick and pale, about 5-7 minutes.
Whisk together 5 tablespoons of potato starch and 1 tablespoon of sifted cocoa in another bowl. Gradually fold into the egg mixture.
Drizzle in 2 tablespoons of oil and gently fold until fully incorporated.
Pour batter into the prepared baking sheet, spreading evenly. Bake for 10-12 minutes or until set.
Remove from oven and cool for a few minutes. Roll up in parchment paper from the short side and let cool completely.
In a bowl, combine 6 ounces of whipped cream cheese and 3/4 cup of sugar. Beat until smooth and creamy.
Unroll the cooled cake and spread the cheese filling evenly. Roll back up carefully using parchment paper.
Wrap in plastic wrap and refrigerate for at least an hour to help it hold its shape.
Melt 3 1/2 ounces each of milk and white chocolate in a double boiler. Dissolve 1 teaspoon of coffee in 1-2 teaspoons of water and add to chocolate.
Remove roulade from fridge, unwrap, and place on a serving platter. Pour the warm glaze over the top.
Slice and serve immediately. Enjoy!
